Unless otherwise stated, all images, content and recipes are original and are the sole property of Mary Foreman, DeepSouthDish.com. No photographs or other content may be used without prior written consent.

Privacy Disclosure

Any personal information you provide (e.g., name, email address, etc) will never be released to any entities outside Deep South Dish. As with most websites and blogs across the Internet, third party vendors, including Google, use cookies to serve ads based on a user's prior visits to websites.

Affiliate Disclaimer

Deep South Dish is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to products at amazon.com. Your support is greatly appreciated - Thank You!

Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Thursday, February 28, 2013

Need more ideas for things to cook with ground beef? Here's another collection of recipes from Deep South Dish blog to give you some inspiration!

More Things to Do With Ground Beef

Previously, I brought you a round-up of 25 Terrific Recipes to Make with Ground Beef and so many of you found it a convenient post to refer back to, that you asked for an updated list. I've added 23 more recipes from the website here for you to browse through at your convenience.

Some are very basic, some are older recipes from back before I even dreamed the sporadic food posts on my little original blog would become a bigger forum. Some recipes you may recognize, some you may have missed or forgotten about, but along with the first series, these should help to give you a well rounded reference point of some more things to do with ground beef, when you're looking for some inspiration. If you missed the first series, visit here to check them out!

Speaking of ground beef... although I don't always specify, for many recipes where I indicate ground beef, I typically use ground chuck, because I think that it's the most flavorful of all the ground beef. Of course it tastes great - it's loaded with fat! Since the fat is rendered out, I use it most often when precooking ground beef for a casserole or skillet dish, and always in my beef hamburgers. Whenever I can get rid of the excess fat, but retain the flavor, I favor ground chuck.

Lesser expensive regular ground beef is also perfectly appropriate for many of those same dishes, so use what your budget will allow. Since the excess fat is being either rendered out, or drained off, most ground beef varieties can be interchanged. Do be aware that some of those may contain lean finely textured beef (LFTB), the controversial pink slime we've all heard about. Some stores are voluntarily labeling their ground beef products to indicate there is "No LFTB," so if you are concerned about it, check the labels for those markings. {Thank you Rouses!}

For dishes that cook from a raw state such as a large meatloaf, I generally prefer a leaner ground beef such as sirloin, which I enhance with finely minced vegetables to help the leaner cut retain moisture. I love ground chuck, and have used it in meatloaf, but it is the higher fat content of the family of ground beef, and I just don't like the idea of my food swimming in all that accumulated fat as it cooks, if I can avoid some of that.

Skillet Lasagna
A quick and easy skillet version of lasagna, combining ground beef with onion, garlic, Italian seasoning, diced tomatoes, tomato paste, mozzarella, cottage cheese - or ricotta if you prefer - and broken lasagna noodles. All the flavor without all the time and effort.

Creole Meatballs on Po'boys
Meaty, garlicky, beef and pork meatballs, shown here served on po'boy bread, dressed with a Creole sauce made from The Trinity and tomatoes, and topped with shredded Mozzarella cheese. Use these meatballs anyplace you usually do - with spaghetti, in sauces, casseroles, on sandwiches, alone or as an appetizer.

Beefy French Bread PizzaFrench bread pizza, made with a mixture of ground beef, onion, bell pepper, Parmesan cheese & pizza sauce, topped with mozzarella cheese, spread on top of French bread and baked for gooey goodness! Great as a party appetizer or for a meal at home.

Shipwreck CasseroleShipwreck casserole is a super easy to put together, layered casserole, made with ground beef, onions, potatoes, and veggies - here I used carrots, bell pepper and celery - and added a layer of rice.

7 Can Taco Soup
Seven can taco soup is such a quick and easy soup to throw together, with a well stocked pantry you can whip it up in no time.

Cajun Dirty Rice
Authentic dirty rice usually contains gizzards & livers, or some other form of giblets, but don't fret if you don't like them. You can simply increase the beef or pork and still have a wonderful meal. Take it easy on the Cajun seasoning though - add a little, taste and adjust!

Cajun Beef and Pork BoulettesCajun Beef Boulettes, a well seasoned beef and pork meatball, loaded with veggies and simmered in a roux based gravy. Boulettes usually include a little surprise of garlic, button mushroom or even an olive tucked up inside.

American Shepherd's PieAmerican Shepherd's Pie, known elsewhere around the world as Cottage Pie, made with ground beef, veggies, seasonings, beef broth, Worcestershire sauce, topped with a layer of mashed potatoes. It's a great way to use leftovers!

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

I love recipes with ground meat. I agree the ground chuck has the best flavor. And it is so versatile. Almost as easy to flavor as chicken. I've even found substituting chicken for ground beef works with the right flavor combos. Thank you for gathering these all together! Pinned and making plans to use several of these.

Yes and yes! In fact it's probably the safest thing to do these days, but most of my readers do not grind their own meat - they buy it ground. We're just basic cooks around here. :) Other meats may certainly be substituted in many of these.

We buy a 1/4 cow about every 6 months. We have a lot of ground beef to use. These help! Nothing beats the taste of the beef you get right from the butcher. No added color or chemicals. Thank you for all of your recipes from WI.

You're welcome Dori! I bet that is some tasty ground beef - we don't have a wide variety of access to that down here along the Gulf Coast but I guess the trade off is having fresh from the Gulf seafood. I hope you enjoy trying some different recipes here & don't forget to check out the other link too!

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog. If your comment serves only to be snarky, mean-spirited or argumentative, it will be deleted. Please mind your manners.

Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients. ~Julia Child

The classic southern plate for supper is made up of meat and three, cornbread or rolls & a tall glass of sweet iced tea.

Oftentimes what makes a recipe southern, is as much a state of mind as it is a matter of geography - Southerners simply decide a particular food is southern, and that's that." ~Rick McDaniel, Food Historian

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program,
an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.